Saturday, June 25, 2016

Grilled Salmon with Sautéed Garlic Patty Pan Squash

One of the perks of switching to a low-sodium diet, is the ingredients you have to work with are generally much simpler, and meals come together more quickly. There aren't dozens of packaged ingredients to schlep from the fridge and pantry (and then back again). Just you, some fresh meat and produce, and whatever herbs and seasonings your heart desires ❤️
Grilled Salmon
Serves 4
1 Garlic clove, minced
2-3 tbsp olive oil (we use avocado oil we buy at Costco)
2-3 tbsp lemon juice
Four 6 oz salmon fillets
Pepper, to taste

Mix first three ingredients together. Place salmon in a small pan, and pour marinade over top. Let sit for about 10 minutes while you heat up the grill to Medium-High. Place fish on oiled aluminum foil and grill 3-4 minutes per side. (Note: it's easy to flip if you loosen the fillet a bit with your spatula first, and then flip it by lifting up the edge of the foil)

Sautéed Garlic Patty Pan Squash
Serves 4
2 Patty Pan yellow squash (or regular yellow squash), roughly chopped into 1 inch pieces
2 cloves garlic
2 tbsp olive oil
4-5 fresh basil leaves, roughly chopped
Pepper (or salt-free Tony's 😉), to taste

Pour oil in skillet and heat to Medium. Once oil is hot, toss in squash, minced garlic, and pepper (or other seasonings). Cook 7-8 minutes, stirring occasionally until tender. Top with fresh chopped basil once it's in the serving bowl, or on plates.

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